Whole Free-Range Duck: The Ultimate Roaster

Rich, succulent, and crowned with blisteringly crisp skin, a properly roasted duck outshines almost any centrepiece on the table. It strikes the perfect culinary balance: far juicier than chicken, yet lighter and more refined than goose. The meat is meltingly tender with a subtle, velvety game note that stays exceptionally moist from the first carve to the last slice.

Unlike standard supermarket birds, ours are traditionally hung on the bone. This extra time allows moisture to recede and deep, natural flavours to mature, giving you an honest, savoury depth and the crispiest crackling imaginable.

Chef’s Tips for the Perfect Roast

• Score & Dry: Prick the skin lightly all over with a skewer (avoiding the meat) so the fat can render out freely. For ultra-crisp skin, leave the duck uncovered in your fridge overnight to thoroughly dry out.

• Elevate in the Pan: Roast on a wire rack set inside a deep roasting tin at 200°C for the first 20 minutes, then drop to 160°C for 1 hour 45 minutes.

• Save the Liquid Gold: Pour off the rendered duck fat halfway through. Strain and chill it—there is nothing on earth better for roasting Sunday potatoes.

• Rest Generously: Let the bird rest under loose foil for at least 20 minutes before carving so the juices settle back into the meat.

Serving Suggestions

• The Classic Sharp Pairing: Carve thick slices of breast alongside a tart sour-cherry reduction or a classic spiced plum glaze to cut through the rich fat.

• Rustic Feast: Serve with fondant potatoes roasted in duck fat, braised red cabbage with apple and star anise, and steamed cavolo nero.

• Bistro Shred: Shred any leftover leg meat for rich ragùs, warm grain salads, or quick hoisin duck pancakes with cucumber and spring onions.

Portion Guide

• Weight: ~2kg

• Serves: 3 to 4 generous portions (or 5 to 6 lighter servings)